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La Dorita, as one of the most emblematic steakhouses in Argentina, has just arrived in Madrid with its assortment of high quality meat cuts, which it serves ‘al punto argentino’. And what better way to celebrate the National Asado Day than from a place of international reference.
Every October 11, Argentina pays tribute to this day in order to celebrate one of its most representative dishes, as well as the tradition that surrounds this ritual around the taste and the collective experience of sharing.
Based on the key pillars of Argentine cuisine: meat and grill, its founder Sebastián Valles joined Leonoardo Rainelli to expand his culinary universe in Madrid, after more than two decades of success in the city of Buenos Aires.
The concept of this contemporary steakhouse is inspired by the traditional Argentinean bodegones through an innovative concept in the best style of American steak houses and grills. This time, however, this time well marked by the pure Argentinean seal.
The aesthetics that surrounds the restaurant, with a whole staging of paper tablecloths and decoration inspired by the Argentinean cultural imaginary, with works of the artist Marcos López or lamps made with bottles, refer directly to the country of the River Plate.
From the kitchen, Mariano García Scarampi, directs all the creations that come out in the dining room, and with which the diner can enjoy the whole experience with starters such as their meat or cheese empanadas, the traditional chard fritters, or their ‘provosetas’ and truffled egg.
As for the main dishes, it stands out for its wide range of meat cuts, such as the so-called in Argentina bife de chorizo, asado de tira and entraña. Its most representative cuts are the Ojo de bife, which is obtained from the upper part of the cow’s loin and is highly appreciated for its juiciness and flavor; and the Bife de chorizo, which would be the entrecote in Spain.
To put the icing on the cake of this great Argentinean bodegón, you cannot miss some of its classic desserts such as the panqueque with dulce de leche, the homemade flan with dulce de leche and cream, or the “Pauli”, a chocolate mousse cooked with dulce de leche, whipped cream and grated chocolate.
